Pain de maïs mexicain gratiné à la poêle

Ingrédients

• 4 tablespoons butter
• 1 cup finely chopped onions
• 1 medium jalapeño chile, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
• 2 eggs
• 1 cup milk
• 1 1/2 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend

Préparation

1. 1

   Heat oven to 350°F.

2. 2

   In 10-inch cast-iron skillet, melt butter over medium heat. Add onions, jalapeño and garlic; cook and stir 4 to 5 minutes or until vegetables are softened. Add green chiles and taco seasoning mix; cook and stir 2 minutes. Remove from heat.

3. 3

   In large bowl, mix both pouches cornbread mix, the eggs and milk. Add cooked vegetables from skillet (do not wipe out skillet) and cheese. Stir to combine, and pour back into same skillet.

4. 4

   Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.

5. 5

   Run knife around edge of cornbread. Let cornbread cool 10 minutes. Cut into wedges, and serve.